Ingredients:

  • 1.5 lbs boneless skinless chicken thighs
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Whisk olive oil, lemon juice, minced garlic, oregano, paprika, salt, and pepper in a large bowl. Note: Mixing the spices into the oil first prevents clumps.
  2. Add the chicken thighs to the bowl, tossing thoroughly until coated. Let them sit for 5 minutes.
  3. Preheat your grill to medium high heat (400°F to 450°F) and lightly oil the grates. Note: Use a paper towel dipped in oil held by tongs to avoid burns.
  4. Place thighs smooth side down on the grill.
  5. Cook for 5–7 minutes until you see a deep mahogany sear and the meat releases easily from the grate.
  6. Flip the thighs.
  7. Grill for another 5–8 minutes until the chicken feels firm when pressed.
  8. Check the thickest part of the thigh with a thermometer until it reaches 165°F (74°C).
  9. Remove the meat from the heat.
  10. Let the chicken rest for 5 minutes on a plate before serving.